Description
A rich and creamy coconut cream pie made from scratch, filled with silky coconut custard, layered with whipped cream, and topped with toasted coconut. Perfect for holidays, special occasions, or whenever you’re craving a tropical dessert.
Ingredients
1 Toasted Almond Pie Crust (pre-baked and cooled)
2 tsp plain powdered gelatin
1 tbsp water
8 large egg yolks
1/3 cup cornstarch
2 1/2 cups whole milk
3/4 cup granulated sugar
1/2 tsp table salt or 3/4 tsp kosher salt
1/2 tsp almond extract
1–2 tsp coconut extract (to taste)
1 1/2 cups heavy whipping cream (divided)
2 tbsp powdered sugar
1 1/2 cups sweetened shredded coconut
Instructions
1. Sprinkle gelatin over water in a small bowl. Stir and let bloom.
2. Whisk egg yolks and cornstarch in a bowl. Set aside near stove.
3. In a saucepan, heat milk, sugar, and salt over medium heat until barely boiling.
4. Slowly whisk 2 cups of hot milk into egg yolks to temper, then return all to saucepan.
5. Cook over low heat, stirring constantly until thick and pudding-like.
6. Remove from heat, stir in gelatin, almond extract, and coconut extract.
7. Cover with plastic wrap on surface and chill for at least 3 hours.
8. Toast shredded coconut in a dry skillet over medium heat until golden. Let cool.
9. Beat 3/4 cup cream until stiff. Fold into cooled pastry cream.
10. Stir in 1 cup toasted coconut and spoon filling into cooled crust.
11. Beat remaining 3/4 cup cream with powdered sugar and coconut extract.
12. Pipe or spread whipped cream on pie and top with remaining toasted coconut.
13. Chill until ready to serve.
Notes
Make sure to temper the egg yolks slowly to avoid scrambling.
Freeze pastry cream before folding in whipped cream or toasted coconut for make-ahead prep.
Use full-fat coconut milk if substituting for whole milk to ensure proper texture.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: No-bake, Chilled
- Cuisine: American